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Pork Shoulder Butt with Chimichurri Sauce and Herb-Roasted Potatoes image

Pork Shoulder Butt with Chimichurri Sauce and Herb-Roasted Potatoes

Where to Buy
PREP TIME

10 mins

COOK TIME

25 mins

SERVING SIZE

4

Pork Shoulder Butt with Chimichurri Sauce and Herb-Roasted Potatoes image

What You’ll Need

 

Chimichurri Sauce:

  • 1 tablespoon oregano, loose leaves
  • 1 bunch cilantro
  • 1 bunch parsley
  • 2 cloves garlic
  • 1 lemon, zest and juice
  • 4 tablespoons red wine vinegar
  • ¼ teaspoon red pepper flakes
  • 1 cup oil
  • Salt to taste

Herb-Roasted Red Potatoes:

  • 2 pounds red potatoes, quartered
  • 3 tablespoons olive oil
  • 3 tablespoons green onions, chopped
  • 2 tablespoons thyme, chopped
  • 1 tablespoon parsley, chopped
  • 3 cloves garlic, minced
  • Salt and pepper to taste

 

Directions

  1. Place all ingredients for the Chimichurri sauce in food processor and pulse until you get the consistency you prefer.
  2. Heat oven to 425 F. On large baking sheet, place potatoes and toss with oil until coated, then toss with remaining ingredients for the Herb-Roasted Red Potatoes until fully coated with herb mixture.
  3. Place them on large baking sheet and roast for 20-25 minutes or until tender.
  4. Serve with shredded pork butt shoulder and top with Chimichurri Sauce.
  5. This meal is best enjoyed warm.
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